![]() Place a small portion of the chicken mixture in the center, top with a couple slices. We’re not big “brown cheese” fans…so I omitted that step. Chicken Mixture: Add the cooked shredded chicken to a medium sized bowl add in the, cream cheese, 1/2 cup of cheese, and onion powder stir these ingredients to combine. Heat the corn tortillas in the microwave until they are soft and flexible. Add water, chicken stock concentrate, and cumin whisk until smooth. Melt butter in a saucepan over medium heat. Preheat the oven to 350 degrees F (175 degrees C). (Original recipe called for putting it under the broiler for 3 minutes at the end to brown the cheese. Grease a 9x13-inch casserole dish arrange filled tortillas in the dish. Pour sauce over enchiladas and top with remaining cheese.Stir in sour cream and chiles until combined.In a saucepan, melt butter, stir in flour and cook 1 minute. Evenly place chicken mixture on tortillas. Heat over medium heat until thick and bubbly. Place oil in a pan and cook chicken, onion and garlic. Heat oil in a large skillet over medium-high heat. Toast each tortilla, about 10 seconds on each side, and set aside. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle. Spread both sides of each tortilla lightly with butter. Cook onion and green chiles: Melt butter in a large skillet over medium heat add onion, and sauté 5 minutes. Add broth (or stock) and whisk until smooth. Increase the oven temperature to 375 degrees F (190 degrees C). In a sauce pan, melt butter, stir in flour and cook 1 minute on medium heat.Roll up in tortillas and place in pan, seam side down. Use tongs to toss the mixture and coat the chicken and cheese with the sauce. Place the chicken, black beans, 2 cups of the shredded cheese, 1/2 cup of the enchilada sauce mixture, and 2 tablespoons of the cilantro in a medium bowl. 2 cups chicken broth (I used chicken stock from a carton) Transfer 1 cup of this sauce into the bottom of the baking dish set aside.Thanks to Joyful Momma’s Kitchen for this recipe! I adapted it a tiny bit to make it Gluten Free (minor changes you don’t need to make) and changed the name to reflect its’ best features! Creamy Chicken Enchiladas with Green Chile Sour Cream Sauce Now, just because I mentioned the word “roux”…don’t go running away thinking that sounds too complicated! Honestly, it’s so easy and takes only minutes! And in this case, I think it makes all the difference. My husband was a big fan…and agreed…it was definitely the creamiest version we’ve tried yet.
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